33 Delicious Keto Low Carb Easter Dinner Ideas

January 31, 2025 Keto Social Eats

33 Delicious Keto Low Carb Easter Dinner Ideas

Planning an Easter dinner that fits your keto low-carb lifestyle can be a breeze with the right recipes. Check out these 33 tasty ideas that will keep your meal festive and fulfilling while staying on track with your dietary goals. From hearty main dishes to delightful sides, there’s something for everyone to enjoy this holiday!

Zucchini Noodles with Pesto

Zucchini noodles with pesto are a fantastic low-carb dish that brings freshness and flavor to your plate. This recipe is simple and quick, making it perfect for an easy Easter dinner. The combination of tender zucchini and vibrant pesto creates a delightful harmony of taste that everyone will enjoy.

Not only is this dish keto-friendly, but it also adds a light yet satisfying option to your Easter Main Dishes. Pair it with some cherry tomatoes for a pop of color and extra flavor. Everyone will love this Healthy Easter Recipe!

Ingredients

4 medium zucchinis
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
Salt and pepper to taste
Cherry tomatoes for garnish

Instructions

Spiralize the Zucchini: Use a spiralizer to create noodle-like strands from the zucchinis. Set aside.
Make the Pesto: In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. Gradually add olive oil while blending until smooth. Season with salt and pepper to taste.
Cook the Zucchini Noodles: Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened.
Combine: Remove the skillet from heat and toss the zucchini noodles with the prepared pesto until well coated.
Serve: Plate the zucchini noodles and garnish with cherry tomatoes and extra basil if desired.

Prep & Cooking Times

Prep Time: 10 minutes
Cooking Time: 3 minutes
Total Time: 13 minutes

Nutritional Facts (Per Serving)

Calories: 290 kcal
Protein: 7g
Fat: 28g
Carbohydrates: 6g
Sugar: 3g
Sodium: 180mg

Lemon Garlic Butter Shrimp

Lemon Garlic Butter Shrimp is a delightful low-carb dish perfect for your Keto Easter dinner. This recipe combines succulent shrimp with a zesty lemon garlic butter sauce that brings a burst of flavor to your plate. It’s simple to make and can be ready in under 30 minutes, making it an ideal choice for a festive yet easy main dish.

The bright flavors of lemon paired with the richness of butter create a mouthwatering experience. Serve this easy seafood dish over a bed of zoodles or cauliflower rice for a complete low-carb meal that will impress your guests.

Ingredients

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

In a large skillet, melt the butter over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet. Season with paprika, salt, and pepper. Cook for 2-3 minutes on each side until shrimp are pink and opaque.
Stir in lemon juice and zest. Cook for an additional minute to combine flavors.
Garnish with fresh parsley before serving.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutritional Facts

Calories: 320
Protein: 28g
Fat: 20g
Carbohydrates: 2g
Fiber: 0g

Stuffed Bell Peppers

Stuffed bell peppers are a tasty and colorful addition to your Easter dinner. They are filled with a savory mixture of ground meat, cheese, and spices, creating a delightful explosion of flavors in every bite. Not only are they delicious, but they are also easy to make, making them a perfect low-carb option for those following a keto diet during the Easter festivities.

These vibrant peppers can be customized to suit your preferences. You can use a combination of meats or even add in some veggies for extra nutrition. With their hearty filling and crisp bell pepper exterior, they bring both flavor and a beautiful presentation to your table.

Ingredients

4 large bell peppers (any color)
1 pound ground beef or turkey
1 cup cauliflower rice
1 cup shredded cheese (cheddar or mozzarella)
1 can diced tomatoes (drained)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Green onions for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
In a skillet, cook the ground meat over medium heat until browned. Drain excess fat if necessary.
Add the cauliflower rice, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper to the skillet. Stir well and cook for another 5-7 minutes until heated through.
Remove from heat and stir in half of the cheese.
Stuff each bell pepper with the meat mixture and top with the remaining cheese.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
Garnish with chopped green onions before serving.

Prep and Cook Times

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutritional Facts (per serving)

Calories: 320
Protein: 24g
Fat: 20g
Carbohydrates: 8g
Fiber: 3g

Herb-Crusted Rack of Lamb

This herb-crusted rack of lamb is a showstopper for your Easter dinner. With its tender meat and flavorful herb crust, it brings a delightful taste that complements any festive gathering. Plus, it’s simple enough for even beginner cooks to impress their guests!

The combination of fresh herbs and garlic gives this dish a vibrant flavor profile, making it a standout choice for your Keto Easter menu. Served alongside low-carb vegetables, this recipe is a perfect fit for your healthy Easter recipes.

Ingredients

1 rack of lamb, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon Dijon mustard
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
Rub the herb mixture all over the rack of lamb, ensuring it is well coated.
Place the lamb in a roasting pan and roast in the oven for about 20-25 minutes for medium-rare, or until it reaches your desired doneness.
Once cooked, let it rest for 5-10 minutes before slicing and serving.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutritional Facts

Calories: Approximately 250 per serving
Protein: 25g
Fat: 18g
Carbohydrates: 2g

Bacon-Wrapped Asparagus

Bacon-wrapped asparagus is a fantastic addition to your Keto Easter dinner. This dish combines the crispness of fresh asparagus with the savory goodness of crispy bacon, creating a flavor explosion that everyone will love. It’s simple to make and perfect for those looking for healthy Easter recipes that don’t skimp on taste.

This dish not only looks appealing on the table but also offers a satisfying crunch with each bite. It’s a great way to include veggies in your meal while keeping it low carb. Your guests will be pleasantly surprised by this easy yet delicious side dish!

Ingredients

1 pound asparagus, trimmed
8 slices of bacon
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Lemon wedges for serving

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, toss the asparagus with olive oil, garlic powder, salt, and pepper.
Wrap each asparagus spear with a slice of bacon, making sure to cover it evenly.
Place the wrapped asparagus on a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until the bacon is crispy and the asparagus is tender.
Remove from the oven and serve with lemon wedges.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutritional Facts (per serving)

Calories: 150
Protein: 8g
Fat: 13g
Carbohydrates: 3g
Fiber: 2g

Cauliflower Gratin

Cauliflower gratin is a delicious and creamy dish that makes a fantastic low carb addition to your Easter table. The mild flavor of cauliflower pairs beautifully with a rich cheese sauce, creating a comforting and satisfying side dish. Perfect for Keto Easter menus, this gratin will impress your guests while keeping things healthy.

This recipe is simple to prepare and can be made ahead of time, allowing you to enjoy your Easter festivities without stress. With its cheesy goodness and golden top, cauliflower gratin is a lovely alternative to traditional potato gratin, making it a great choice for your Low Carb Easter Dinner.

Ingredients

1 large head of cauliflower, cut into florets
2 cups heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Add cauliflower florets and cook for 4-5 minutes until slightly tender. Drain and set aside.
In a saucepan over medium heat, combine heavy cream, garlic, thyme, salt, and pepper. Bring to a simmer and cook for 2-3 minutes.
Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth.
In a greased baking dish, layer the cauliflower florets and pour the cheese sauce over the top, ensuring the cauliflower is well coated.
Bake in the oven for 25-30 minutes, or until the top is golden brown and bubbling.
Garnish with fresh parsley before serving.

Prep and Cook Times

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Nutritional Facts

Calories: 350
Fat: 30g
Carbohydrates: 8g
Protein: 15g

Eggplant Parmesan

Eggplant Parmesan is a fantastic low-carb option that brings comfort food to your Keto Easter table. With layers of tender roasted eggplant, rich marinara sauce, and gooey melted cheese, this dish is both satisfying and full of flavor. It’s surprisingly simple to make and can easily be prepped in advance, making it a perfect candidate for your Easter dinner.

This dish shines with its savory notes and satisfying textures, offering a delicious alternative to traditional pasta-based recipes. It’s a delightful way to enjoy vegetables while sticking to your low-carb lifestyle. Whether you’re hosting a feast or having a cozy dinner at home, Eggplant Parmesan is sure to impress!

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds
1 teaspoon salt
3 cups marinara sauce (sugar-free)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder
2 tablespoons olive oil

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Brush the eggplant slices with olive oil and place them on the prepared baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
In a baking dish, spread a layer of marinara sauce, followed by a layer of roasted eggplant slices. Sprinkle mozzarella and Parmesan cheese over the eggplant, then repeat the layers until all ingredients are used, finishing with cheese on top.
Bake for an additional 20-25 minutes, or until the cheese is bubbly and golden. Let it cool for a few minutes before serving.

Prep and Cook Times

Prep Time: 15 minutes
Cook Time: 55 minutes

Nutritional Facts (per serving)

Calories: 230
Fat: 15g
Carbohydrates: 10g
Fiber: 4g
Protein: 13g

Spaghetti Squash with Meatballs

Spaghetti squash with meatballs is a delicious and satisfying dish that’s perfect for a low-carb Easter dinner. The tender spaghetti squash serves as a wonderful substitute for traditional pasta, offering a mild flavor that pairs beautifully with savory, juicy meatballs. This dish is not only easy to prepare but also a fun way to enjoy a familiar favorite while keeping it keto-friendly!

The combination of the squash’s natural sweetness and the rich tomato sauce makes for a delightful meal. Plus, it’s a great option for those looking to maintain their keto lifestyle during the holiday. Serve it up with a sprinkle of fresh herbs, and you’ve got a dish that’s both festive and healthy for your Easter table.

Ingredients

1 medium spaghetti squash
1 pound ground beef (or turkey)
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups marinara sauce (sugar-free for keto)
Fresh basil or parsley for garnish

Instructions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut side down on a baking sheet and roast for 30-40 minutes or until the flesh is tender.
In a bowl, combine the ground meat, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined. Form the mixture into meatballs, about 1-2 inches in diameter.
In a skillet over medium heat, cook the meatballs until browned on all sides, about 10 minutes. Add the marinara sauce to the skillet and simmer for an additional 10 minutes until the meatballs are cooked through.
Once the spaghetti squash is done, use a fork to scrape the flesh into noodle-like strands. Serve the meatballs over the spaghetti squash and top with marinara sauce. Garnish with fresh herbs.

Prep and Cook Times

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutritional Facts

Calories: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Fiber: 3g

Deviled Eggs with Avocado

Deviled eggs are a classic appetizer, but adding avocado gives them a creamy, unique twist that fits perfectly within keto and low-carb diets. These eggs are not only rich in flavor but also packed with healthy fats, making them a delightful addition to any Easter dinner table. Easy to whip up, they can be prepared ahead of time, allowing you to enjoy your holiday festivities without stress.

This recipe combines the traditional flavors of deviled eggs with the smoothness of avocado, providing a fresh take on a beloved dish. With just a few ingredients and simple steps, you’ll have a tasty snack that everyone will love.

Ingredients

6 large eggs
1 ripe avocado
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste
Red pepper flakes for garnish

Instructions

Hard Boil the Eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes. Transfer the eggs to an ice bath to cool.
Prepare the Filling: Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Add the avocado, mayonnaise, mustard, lemon juice, salt, and pepper. Mash together until smooth.
Fill the Eggs: Spoon or pipe the avocado mixture back into the egg whites.
Garnish: Sprinkle with red pepper flakes for a bit of heat and serve.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 12 minutes

Nutritional Facts

Calories: 100 per serving
Fat: 8g
Carbohydrates: 2g
Protein: 6g

Keto-Friendly Spinach Artichoke Dip

This Keto-Friendly Spinach Artichoke Dip is a creamy and savory delight that’s perfect for your Easter celebration. Packed with flavors from fresh spinach and tangy artichokes, it’s an irresistible appetizer that everyone will enjoy. Plus, it’s incredibly easy to make, making it a great addition to your low-carb Easter menu!

This dip is not just tasty; it’s also a fantastic way to stick to your keto lifestyle during the holidays. Serve it warm with your favorite low-carb crackers or veggies, and watch it disappear in no time!

Ingredients

1 cup fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the cream cheese, sour cream, mozzarella cheese, and Parmesan cheese until smooth.
Add the chopped spinach, artichokes, garlic, onion powder, salt, and pepper. Mix until well combined.
Transfer the mixture to a baking dish and spread it evenly.
Bake for 20-25 minutes or until the top is bubbly and golden brown.
Let it cool slightly before serving with low-carb crackers or vegetable sticks.

Cooking Times

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutritional Facts

Calories: 250 per serving
Fat: 20g
Carbohydrates: 5g
Protein: 10g

Smoked Salmon Salad

This smoked salmon salad is a delightful and fresh addition to your Keto Easter menu. The combination of tender salmon, crisp greens, and creamy avocado creates a satisfying dish that’s perfect for a light yet flavorful meal. Plus, it’s incredibly easy to prepare, making it an ideal choice for your Low Carb Easter Dinner.

The smoky richness of the salmon pairs beautifully with the fresh vegetables, while the healthy fats from the avocado ensure that this recipe aligns perfectly with your keto lifestyle. Serve it as a main dish or a side that everyone will love!

Ingredients

4 ounces smoked salmon, sliced
2 cups mixed greens (spinach, arugula, or your choice)
1 ripe avocado, sliced
1/4 cup pumpkin seeds
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Prepare the Greens: In a large bowl, add mixed greens and toss with olive oil, lemon juice, salt, and pepper.
Assemble the Salad: Layer the smoked salmon slices and avocado on top of the greens.
Add the Toppings: Sprinkle pumpkin seeds over the salad for added crunch.
Serve: Enjoy immediately as a refreshing main dish or side!

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 0 minutes

Nutritional Facts

Calories: 300
Protein: 22g
Fat: 24g
Carbohydrates: 10g
Fiber: 5g

Creamy Mushroom Chicken

This Creamy Mushroom Chicken is a delightful dish that’s perfect for a Keto Easter dinner. Tender chicken breasts are smothered in a rich, velvety mushroom sauce, creating a comforting meal that’s full of flavor yet low in carbs. The combination of earthy mushrooms and creamy sauce makes this dish both indulgent and satisfying.

Not only is it delicious, but it’s also simple to prepare, making it a fantastic choice for any holiday gathering. Pair it with your favorite low carb sides for a complete meal that’s sure to impress your guests.

Ingredients

4 boneless, skinless chicken breasts
1 cup sliced mushrooms
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender, about 5 minutes.
Pour in the heavy cream and add onion powder. Stir to combine, bringing the mixture to a simmer. Let it cook for a couple of minutes until it thickens slightly.
Return the chicken to the skillet, coating it with the creamy sauce. Cook for an additional 2-3 minutes to heat through.
Garnish with fresh parsley and serve hot.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutritional Facts

Calories: 400
Protein: 30g
Fat: 30g
Carbohydrates: 4g
Fiber: 1g

Coconut Flour Pancakes

Coconut flour pancakes are a delicious and healthy option for your Easter breakfast. They are light, fluffy, and have a subtle coconut flavor that pairs perfectly with berries or sugar-free syrup. Best of all, they’re low in carbs and fit seamlessly into a keto lifestyle.

This recipe is simple and quick to make, making it a great choice for Easter morning when you want something special without spending too much time in the kitchen. Enjoy these pancakes stacked high, drizzled with your favorite toppings, and watch everyone at the table smile!

Ingredients

1/2 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup almond milk (or any low-carb milk)
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
Sweetener of choice (to taste)

Instructions

Mix Dry Ingredients: In a bowl, whisk together coconut flour, baking powder, and salt.
Combine Wet Ingredients: In another bowl, beat the eggs, and then mix in almond milk, melted coconut oil, vanilla extract, and sweetener.
Combine Mixtures: Pour the wet mixture into the dry ingredients and mix until well combined. Let the batter sit for a few minutes to thicken.
Cook Pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Serve: Stack the pancakes and top with berries and syrup of your choice. Enjoy!

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutritional Facts

Calories: 160
Fat: 10g
Carbohydrates: 8g
Fiber: 5g
Protein: 6g

Grilled Lemon Herb Chicken Skewers

Grilled Lemon Herb Chicken Skewers are a delightful addition to your Low Carb Easter Dinner. Bursting with fresh flavors, the zesty lemon and fragrant herbs create a mouthwatering experience that feels light yet satisfying. This recipe is simple to whip up, making it perfect for a holiday gathering or a casual weeknight meal.

The chicken cooks quickly on the grill, resulting in juicy pieces that are both tender and flavorful. With minimal prep and a short cooking time, these skewers are a great option for anyone looking for Healthy Easter Recipes that won’t take all day to prepare.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Wooden or metal skewers

Instructions

Marinate the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, cilantro, salt, and pepper. Add the chicken cubes and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
Prepare the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Skewer the Chicken: Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy as part of your Easter feast!

Prep and Cook Times

Prep Time: 10 minutes
Marinating Time: 30 minutes – 2 hours
Cook Time: 12 minutes

Nutritional Facts

Calories: 220
Protein: 25g
Fat: 12g
Carbohydrates: 2g
Fiber: 0g

Almond Flour Bread Rolls

These almond flour bread rolls are a delightful addition to your keto Easter dinner. Soft and fluffy, they offer a wonderful texture and a mild, slightly nutty flavor. Perfect for those following a low-carb diet, these rolls are simple to whip up and will complement your Easter main dishes beautifully.

Whether served alongside a hearty roast or enjoyed as a snack, these rolls are sure to impress your guests. Plus, they are easy to make, making them a great choice for your Healthy Easter Recipes!

Ingredients

2 cups almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon salt
3 large eggs
1/4 cup melted butter
1/4 cup water
1 tablespoon apple cider vinegar
Sliced almonds for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together eggs, melted butter, water, and apple cider vinegar.
Make the Dough: Pour the wet ingredients into the dry ingredients and mix until a dough forms. If it’s too wet, add a bit more almond flour.
Shape the Rolls: Form the dough into small balls and place them on the prepared baking sheet. Press sliced almonds on top for garnish.
Bake: Bake for 15-20 minutes, or until the rolls are golden brown.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutritional Facts:

Calories: 180 per roll
Protein: 6g
Fat: 16g
Carbohydrates: 5g
Fiber: 3g
Sugar: 1g

Zoodle Lasagna

Zoodle Lasagna is a fantastic low-carb twist on the classic Italian dish, perfect for a Keto Easter celebration. This recipe swaps traditional pasta for zucchini noodles, making it both lighter and healthier while still delivering rich flavors and comforting textures. It’s simple to prepare and sure to impress your guests with its delicious layers of cheese, sauce, and zoodles!

This dish is not only a great option for Easter recipes but also fits seamlessly into a low carb lifestyle. The zucchini noodles absorb all the wonderful flavors from the marinara sauce and cheese, creating a satisfying meal that everyone will love!

Ingredients

4 medium zucchinis, spiralized
2 cups marinara sauce (sugar-free if needed)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Prepare the Zoodles: Preheat your oven to 375°F (190°C). Spiralize the zucchinis and lay them on a paper towel to remove excess moisture.
Mix the Cheese Filling: In a bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.
Layer the Lasagna: In a baking dish, spread a layer of marinara sauce on the bottom. Next, add a layer of zoodles, followed by a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with marinara sauce on top. Sprinkle mozzarella and Parmesan on the last layer.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Serve: Let it cool for a few minutes before slicing and serving. Enjoy your low carb Easter dinner!

Prep and Cook Times

Prep Time:15 minutes
Cook Time:40 minutes

Nutritional Facts (per serving)

Calories: 280
Fat: 18g
Protein: 16g
Carbohydrates: 8g
Fiber: 3g

Sautéed Garlic Green Beans

Sautéed garlic green beans are a fresh and flavorful side dish perfect for your Low Carb Easter Dinner. This dish combines the bright taste of green beans with the rich aroma of garlic, creating a simple yet delicious addition to your Easter table. Not only are they low in carbs, but they also pack a nutritious punch, making them an excellent choice for those following a keto diet.

The beauty of this recipe lies in its simplicity; it requires minimal ingredients and can be prepared in just a few minutes. The green beans maintain their crispness while absorbing the savory flavors of garlic and butter, making them a delightful complement to any Easter main dish.

Ingredients

1 pound fresh green beans, trimmed
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup sliced almonds (optional)
Salt and pepper to taste
1 teaspoon lemon juice (optional)

Instructions

Prepare the Green Beans: In a large pot of boiling salted water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking.
Sauté the Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Combine: Add the blanched green beans to the skillet. Toss to coat them in the garlic butter and cook for an additional 2-3 minutes until heated through.
Finish: Season with salt, pepper, and lemon juice, if using. Top with sliced almonds for added crunch before serving.

Cooking Instructions

Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Nutritional Facts (per serving):

Calories: 120
Fat: 8g
Carbohydrates: 9g
Fiber: 4g
Protein: 3g

Cheesy Cauliflower Breadsticks

Cheesy cauliflower breadsticks are a tasty and healthy alternative to traditional breadsticks, perfect for your Low Carb Easter Dinner. These delightful bites are cheesy, crispy, and incredibly satisfying while being low in carbs, making them an excellent choice for a Keto Easter feast. Even better, they’re simple to whip up, requiring just a handful of ingredients!

The combination of cauliflower, cheese, and seasonings creates a flavor-packed treat that pairs wonderfully with your favorite dips or sauces. Whether you’re serving them as an appetizer or a side dish, they’re sure to impress everyone at your Easter gathering!

Ingredients

1 medium head of cauliflower, riced (about 4 cups)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: fresh parsley for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prep the Cauliflower: In a food processor, pulse the cauliflower until it resembles rice. Transfer it to a microwave-safe bowl and microwave for 5-7 minutes until tender. Let it cool slightly, then drain any excess moisture using a cheesecloth or a clean kitchen towel.
Combine Ingredients: In a mixing bowl, combine the riced cauliflower, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until well mixed.
Shape the Breadsticks: Spread the mixture onto the prepared baking sheet, forming a rectangle about 1/4 inch thick. Bake in the preheated oven for 15-20 minutes until golden and firm.
Cut and Serve: Remove from the oven and let it cool for a few minutes. Cut into breadstick shapes and serve warm with marinara sauce or your favorite dip, garnished with parsley if desired.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutritional Facts (per serving)

Calories: 150
Protein: 10g
Fat: 10g
Carbohydrates: 4g
Fiber: 2g
Sugar: 1g

Caprese Salad Skewers

Caprese Salad Skewers are a fun and vibrant twist on the classic Caprese salad. With juicy cherry tomatoes, creamy mozzarella balls, and fresh basil, each bite brings a burst of flavor that’s both refreshing and satisfying. These skewers are perfect for a Keto Easter and fit beautifully into any low carb menu.

Not only are these skewers simple to assemble, but they also make for a stunning centerpiece on your table. Their colorful presentation will impress your guests, and you’ll love how quickly they come together. A light drizzle of balsamic glaze adds an extra layer of taste that complements the ingredients perfectly.

Ingredients

1 pint cherry tomatoes
1 pound fresh mozzarella balls
1 bunch fresh basil leaves
Balsamic glaze (for drizzling)
Salt and pepper to taste
Skewers

Instructions

Assemble Skewers: Take a skewer and thread on a cherry tomato, followed by a mozzarella ball, then a basil leaf. Repeat until the skewer is filled, leaving some space at each end. You can alternate the order if desired.
Season: Lightly sprinkle the assembled skewers with salt and pepper to taste.
Drizzle: Before serving, drizzle balsamic glaze over the skewers for added flavor.
Serve: Arrange the skewers on a platter and enjoy as a fresh appetizer or side dish.

Prep and Cook Times

Prep Time: 15 minutes
Cook Time: 0 minutes

Nutritional Facts

Calories: 70 per skewer
Fat: 5g
Carbohydrates: 2g
Protein: 4g
Sodium: 120mg

Baked Feta with Cherry Tomatoes

Baked feta with cherry tomatoes is a delightful dish that brings together creamy, tangy cheese and sweet, juicy tomatoes. This simple recipe is perfect for an Easter gathering or any low carb meal. The combination of flavors creates a deliciously satisfying starter or side that everyone will enjoy.

The best part? It’s incredibly easy to make! Just toss the ingredients together, bake, and serve. This dish fits seamlessly into your Low Carb Easter Dinner, making it a must-try for those looking for healthy Easter recipes that still pack a punch in taste.

Ingredients

1 block of feta cheese (about 8 oz)
2 cups cherry tomatoes
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a baking dish, place the block of feta cheese in the center. Scatter the cherry tomatoes around it.
Drizzle olive oil over the feta and tomatoes. Add minced garlic, oregano, salt, and pepper.
Bake for about 30 minutes, or until the feta is soft and the tomatoes are blistered.
Remove from the oven and garnish with fresh basil leaves before serving.

Cooking Times

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutritional Facts (per serving)

Calories: 250
Fat: 20g
Protein: 8g
Carbohydrates: 6g
Fiber: 2g

Pumpkin Soup with Coconut Milk

This pumpkin soup with coconut milk is a creamy, comforting dish that perfectly captures the essence of Keto Easter. The smooth texture combined with the warm spices creates a delightful flavor that your guests will love. Plus, it’s easy to make, making it an ideal choice for a Low Carb Easter Dinner.

The rich coconut milk adds a unique twist to the traditional pumpkin soup, providing healthy fats that keep it Keto-friendly. Serve this soup as a starter for your Easter celebration, and it will surely impress everyone with its vibrant flavor and inviting aroma.

Ingredients

4 cups pumpkin puree
1 can (13.5 oz) coconut milk
2 cups vegetable broth
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley for garnish (optional)

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Stir in the pumpkin puree, coconut milk, and vegetable broth. Add the ginger, cinnamon, nutmeg, salt, and pepper.
Bring the mixture to a gentle simmer and let it cook for about 20 minutes, stirring occasionally.
Using an immersion blender, blend the soup until smooth. If you don’t have one, you can carefully transfer the soup to a blender in batches.
Serve hot, garnished with fresh parsley if desired.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutritional Facts

Calories: 180 per serving
Fat: 15g
Carbohydrates: 10g
Fiber: 3g
Protein: 3g

Lemon Herb Grilled Fish

Lemon Herb Grilled Fish is a refreshing and light option for your Keto Easter dinner. With zesty lemon and fragrant herbs, this dish is perfect for a springtime celebration. Plus, it’s simple to prepare, making it a great choice for both experienced cooks and beginners alike.

This dish pairs beautifully with low carb sides and is sure to impress your guests with its vibrant flavors. The grilled fish is not only healthy but also packed with protein, making it an ideal addition to your Easter Main Dishes lineup.

Ingredients

4 fillets of white fish (such as cod or halibut)
2 tablespoons olive oil
Juice of 2 lemons
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 cloves garlic, minced
Salt and pepper to taste
Optional: lemon slices for garnish

Instructions

Prepare the Marinade: In a bowl, mix together olive oil, lemon juice, parsley, dill, garlic, salt, and pepper.
Marinate the Fish: Place the fish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it on the stovetop.
Grill the Fish: Remove the fish from the marinade, letting any excess drip off. Place the fillets on the grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork.
Serve: Transfer the grilled fish to a serving platter and garnish with lemon slices and additional herbs if desired.

Prep & Cooking Times

Prep Time: 10 minutes
Marinating Time: 30 minutes
Cooking Time: 8-10 minutes
Total Time: ~50 minutes

Nutritional Facts (Per Serving)

Calories: 200 kcal
Protein: 30g
Fat: 8g
Carbohydrates: 2g
Sugar: 0.5g
Sodium: 250mg

Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts with bacon are the perfect addition to your Low Carb Easter Dinner. These little green gems are transformed into something truly amazing when roasted to golden perfection and tossed with crispy bacon. The natural sweetness of the Brussels sprouts pairs wonderfully with the savory, salty flavor of the bacon, creating a dish that is both satisfying and healthy. Plus, this recipe is simple to whip up, making it an ideal choice for your Easter feast.

Not only are these Brussels sprouts delicious, but they also fit perfectly into Keto and Healthy Easter Recipes. They’re low in carbs and high in fiber, making them a great side that everyone will enjoy. Serve them alongside your favorite Easter Main Dishes for a well-rounded meal that’s sure to impress!

Ingredients

1 pound Brussels sprouts, trimmed and halved
6 slices bacon, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved Brussels sprouts, chopped bacon, olive oil, garlic powder, salt, and pepper. Toss until the Brussels sprouts are well coated.
Spread the mixture on a baking sheet in a single layer.
Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized, and the bacon is crispy.
If using, drizzle with balsamic vinegar before serving for an extra burst of flavor.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutritional Facts

Calories: 220
Fat: 15g
Carbohydrates: 10g
Fiber: 4g
Protein: 10g

Cabbage and Sausage Skillet

Cabbage and sausage skillet is a wonderful low-carb dish that packs a punch of flavor without all the carbs. This easy recipe combines savory sausage with tender cabbage, creating a satisfying meal that’s perfect for your Keto Easter celebration. The blend of spices and the natural sweetness of the cabbage enhance the overall taste, making it a delightful addition to your Easter main dishes.

This dish is not only delicious but also quick to prepare, making it ideal for those busy holiday evenings. It’s a healthy option that fits perfectly within the keto framework, ensuring you can enjoy a hearty meal while keeping your carb count low. Let’s dive into the simple recipe!

Ingredients

1 pound smoked sausage, sliced
1 medium head of cabbage, chopped
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent.
Stir in the chopped cabbage, paprika, salt, and pepper. Cook, stirring occasionally, for about 10-12 minutes, or until the cabbage is tender.
Remove from heat and garnish with fresh parsley before serving.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutritional Facts (per serving)

Calories: 300
Protein: 15g
Fat: 25g
Carbohydrates: 10g
Fiber: 4g
Sugar: 2g

Egg Salad Lettuce Wraps

Egg salad lettuce wraps are a refreshing and satisfying dish, perfect for a low-carb Easter dinner. These wraps combine the creaminess of classic egg salad with the crunch of fresh lettuce, making them not only tasty but also easy to prepare.

The flavors meld beautifully, offering a delightful combination of tangy and savory notes. Plus, this simple recipe ensures you can whip up a healthy dish without much fuss, making it ideal for your Keto Easter menu.

Ingredients

4 large eggs, hard-boiled and chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onions
Salt and pepper to taste
4 large lettuce leaves (such as romaine or butter lettuce)
Cherry tomatoes, halved (for garnish)

Instructions

Prepare the Egg Salad: In a bowl, mix the chopped eggs, mayonnaise, Dijon mustard, parsley, green onions, salt, and pepper until well combined.
Assemble the Wraps: Take a lettuce leaf and spoon a generous amount of the egg salad mixture onto the center.
Garnish: Add halved cherry tomatoes on top for a pop of color and flavor.
Wrap and Serve: Fold the lettuce over the filling to create a wrap and enjoy immediately!

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs)

Nutritional Facts

Calories: Approximately 150 per serving
Protein: 10g
Fat: 12g
Carbohydrates: 2g
Fiber: 1g

Keto-Friendly Caesar Salad

This Keto-Friendly Caesar Salad is a delightful twist on the classic version, bringing all the familiar flavors while keeping it low-carb. With crispy romaine lettuce, tender grilled chicken, and a rich homemade dressing, it’s a satisfying dish perfect for your Low Carb Easter Dinner. It’s simple to prepare, making it an ideal choice for busy holiday gatherings.

The tangy dressing, combined with the crunch of fresh greens and the savory taste of cheese, makes this salad not only healthy but also deliciously indulgent. Serve it as a side or enjoy it as a light meal any time of the year.

Ingredients

2 cups romaine lettuce, chopped
1 grilled chicken breast, sliced
1/4 cup Parmesan cheese, grated
1/4 cup Caesar dressing (low-carb)
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

In a large bowl, combine the chopped romaine lettuce, grilled chicken, and grated Parmesan cheese.
In a separate bowl, whisk together the Caesar dressing, olive oil, lemon juice, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve immediately, garnished with extra Parmesan cheese if desired.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 10 minutes (for grilling chicken)

Nutritional Facts

Calories: 320
Total Fat: 22g
Protein: 30g
Carbohydrates: 6g
Fiber: 2g

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts are a delightful addition to any Low Carb Easter Dinner. This dish combines the earthy flavors of Brussels sprouts with a tangy balsamic glaze that brings out their natural sweetness. Not only is it simple to make, but it also packs a punch of flavor that everyone at the table will love!

This recipe is perfect for those looking for Healthy Easter Recipes that fit within a keto lifestyle. The crispy edges combined with the rich glaze create a satisfying side that complements any Easter Main Dishes.

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon honey or keto-friendly sweetener
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder if using.
Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes until crispy and golden brown.
While the Brussels sprouts are roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 minutes until it thickens slightly.
Once the Brussels sprouts are done, drizzle them with the balsamic glaze and toss to coat evenly before serving.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutritional Facts

Calories: 120
Fat: 8g
Carbohydrates: 10g
Fiber: 4g
Net Carbs: 6g
Protein: 3g

Crispy Chicken Thighs with Garlic

These crispy chicken thighs with garlic are a fantastic addition to any Low Carb Easter Dinner. The chicken becomes wonderfully crispy on the outside while remaining juicy and flavorful on the inside. The garlic adds a lovely aroma and enhances the taste, making this dish a crowd-pleaser. Plus, it’s simple to prepare, making it ideal for those who want to enjoy a delicious meal without spending hours in the kitchen.

This recipe is perfect for a Keto Easter celebration, providing a satisfying main dish that pairs well with your favorite low-carb sides. Whether you’re hosting a festive gathering or enjoying a cozy dinner, these chicken thighs will surely impress.

Ingredients

4 chicken thighs, skin-on and bone-in
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
Fresh parsley, for garnish

Instructions

Preheat the oven to 425°F (220°C).
In a bowl, mix olive oil, minced garlic, paprika, salt, black pepper, and thyme.
Rub the mixture generously over the chicken thighs, ensuring they are well-coated.
Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
Bake for 35-40 minutes or until the skin is crispy and the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes, then garnish with fresh parsley before serving.

Prep and Cook Times

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Nutritional Facts (per serving)

Calories: 350
Protein: 25g
Fat: 28g
Carbohydrates: 1g
Fiber: 0g

Stuffed Portobello Mushrooms

Stuffed portobello mushrooms are a delightful option for a low carb Easter dinner. These hearty mushrooms are filled with a mix of fresh vegetables, herbs, and melted cheese, creating a savory dish that’s both satisfying and flavorful. They are easy to prepare and make a stunning presentation on your table!

Combining the earthy taste of portobello mushrooms with a cheesy, veggie-packed filling makes this dish a winner. Perfect for your Keto Easter menu, these stuffed mushrooms are not only tasty but also fit seamlessly into Healthy Easter Recipes that everyone will love.

Ingredients

4 large portobello mushrooms
1 cup fresh spinach, chopped
1/2 cup bell pepper, diced
1/2 cup onion, chopped
1 cup shredded mozzarella cheese
1/4 cup cream cheese, softened
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Clean the portobello mushrooms and remove the stems. Brush the caps with olive oil and place them on a baking sheet.
In a skillet over medium heat, sauté the onion and bell pepper until soft, about 5 minutes. Add the spinach and cook until wilted.
In a bowl, combine the sautéed vegetables with cream cheese, half of the mozzarella, garlic powder, salt, and pepper. Mix well.
Spoon the filling into each mushroom cap, topping with the remaining mozzarella cheese.
Bake for 20-25 minutes, until the cheese is bubbly and golden.

Cooking Times:

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutritional Facts (per serving):

Calories: 180
Protein: 10g
Fat: 14g
Carbohydrates: 5g
Fiber: 2g

Sugar-Free Chocolate Mousse

This sugar-free chocolate mousse is a delightful treat that fits perfectly into any Keto Easter celebration. Rich and creamy, it offers a satisfying chocolate flavor without the guilt, making it a great choice for anyone watching their carb intake. Plus, it’s incredibly simple to whip up, requiring just a handful of ingredients.

With its silky texture and light sweetness, this mousse is sure to impress your guests. Topped with a dollop of whipped cream, it’s the ideal finish to your Low Carb Easter Dinner. Let’s get started on creating this delicious and healthy dessert!

Ingredients

1 cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
1/4 cup powdered erythritol (or your preferred sweetener)
1 teaspoon vanilla extract
1/4 cup sugar-free dark chocolate chips, melted

Instructions

In a mixing bowl, whip the heavy cream until soft peaks form.
In a separate bowl, combine the cocoa powder, powdered erythritol, and vanilla extract.
Fold the cocoa mixture into the whipped cream gently until fully incorporated.
Drizzle in the melted chocolate chips and fold until blended.
Divide the mousse into serving dishes and refrigerate for at least 30 minutes before serving.

Cooking Times

Prep Time: 15 minutes
Chill Time: 30 minutes

Nutritional Facts (per serving)

Calories: 180
Fat: 18g
Carbohydrates: 4g
Fiber: 1g
Protein: 2g

Berry Chia Seed Pudding

This Berry Chia Seed Pudding is a delightful and healthy treat perfect for a low carb Easter dessert. With its creamy texture and refreshing taste, it combines the natural sweetness of berries with the nutritional benefits of chia seeds. Not only is it simple to make, but it also keeps well, making it a great option for meal prep during the holiday season.

The flavors of fresh strawberries and blueberries shine through, creating a vibrant and satisfying dessert that everyone will love. It’s keto-friendly and fits right into any Healthy Easter Recipes lineup, making it a fun addition to your Low Carb Easter Dinner.

Ingredients

1/4 cup chia seeds
1 cup unsweetened almond milk
2 tablespoons low-carb sweetener (like erythritol or stevia)
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)
Mint leaves for garnish (optional)

Instructions

Mix the Base: In a bowl, combine the chia seeds, almond milk, sweetener, and vanilla extract. Stir well to combine.
Refrigerate: Cover the mixture and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the milk and create a pudding-like consistency.
Layer with Berries: Once set, spoon the chia seed pudding into serving glasses. Top with fresh berries for a burst of flavor and color.
Garnish and Serve: Add a mint leaf on top for garnish if desired. Serve chilled and enjoy your delicious Keto Easter dessert!

Prep and Cook Times:

Prep Time: 10 minutes
Chill Time: 4 hours (or overnight)

Nutritional Facts (per serving, approx.):

Calories: 140
Fat: 8g
Carbohydrates: 10g
Fiber: 7g
Protein: 4g

Coconut Macaroons

Coconut macaroons are a delightful treat that fit perfectly into a keto lifestyle. They’re sweet, chewy, and packed with coconut flavor, making them an ideal dessert for your Low Carb Easter Dinner. These little bites are simple to make, requiring just a handful of ingredients, and they deliver a satisfying sweetness without compromising your keto goals.

These macaroons are not only a tasty treat for Easter but also a crowd-pleaser. With their golden color and simple presentation, they can be enjoyed by everyone, whether they’re following a keto diet or not. Plus, they’re easy to whip up in no time!

Ingredients

3 cups unsweetened shredded coconut
1/2 cup granulated erythritol (or sweetener of choice)
2 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugar-free chocolate chips (optional, for drizzling)

Instructions

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine shredded coconut, erythritol, egg whites, vanilla extract, and salt. Stir until well mixed.
Using a small cookie scoop or your hands, form the mixture into small mounds and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the edges are golden brown.
If using chocolate chips, melt them in a microwave or double boiler. Drizzle over the cooled macaroons.
Let them cool completely before serving.

Prep and Cook Times

Prep time: 10 minutes
Cook time: 20 minutes

Nutritional Facts (per macaroon)

Calories: 100
Fat: 8g
Carbohydrates: 4g
Fiber: 2g
Protein: 2g

Herb-Crusted Rack of Lamb with Cauliflower Mash

This Herb-Crusted Rack of Lamb is a showstopper for your Keto Easter dinner. Juicy and tender, the lamb is seasoned with fresh herbs, giving it a burst of flavor that’s simply irresistible. Paired with creamy cauliflower mash, this dish is not only low carb but also incredibly satisfying.

Making this meal is easier than it sounds, allowing you to impress your guests without spending all day in the kitchen. It’s a perfect dish for Easter Main Dishes, bringing both elegance and taste to your table this holiday.

Ingredients

1 rack of lamb, frenched
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 head of cauliflower, cut into florets
1/4 cup heavy cream
2 tablespoons butter
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the rack of lamb.
Place the lamb on a baking sheet and roast in the preheated oven for about 20-25 minutes for medium-rare, or until desired doneness.
While the lamb is cooking, bring a pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes.
Drain the cauliflower and add it to a blender or food processor with heavy cream, butter, salt, and pepper. Blend until smooth.
Once the lamb is done, let it rest for 5 minutes before slicing. Serve alongside the cauliflower mash.